My object in preparing this book in the form of a manual is not to write a treatise on "Patisserie & Confectionery. It is an art form as much as a science and over the years my love for this art has taken me down many avenues.
My recipes and methods are clearly written to help develop an understanding of basic and original, new and old ideas. This understanding will enable even the inexperienced to learn the skills of Patisserie and Confectionery, which can seem difficult. The text and concise methods explain how to produce dishes with ease and confidence. Why not try them at home.
This manual will be a valuable reference for today's aspiring young chef. It will also be a useful guide for the busy chef and for anyone who desires sound knowledge in patisserie and confectionery, or for those who are just interested in the art.
The New Manual Content
a)The pastry department, metric conversion, hygiene and safety, fats and oils, dairy cream, milk, wheat and flour, eggs, fruits, control of receipt, storage and issue of resources, use of refrigeration, food costing and underpinning knowledge questions.
b) Pastes, tarts, puff paste goods, pies and flans, savoury dishes, hand made pasta, raised pies, cheesecakes, aerated goods, egg dishes, moulded creams, omelettes, pancakes, fritters, souffles yeast goods, butter creams, pastry creams, sweet sauces, sponge goods, french pastries, ice cream dishes, petits fours, chocolate, pastillage, sugar boiling, cake decorating, royal icing and lots more.
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